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🍽️ Herb Beef Fillet in Puff Pastry

847 kcal · 30 min · 4 servings

Ingredients

• 1 pack (450 g) puff pastry
• 750 g beef fillet
• salt
• pepper from the mill
• 100 g mixed herbs (e.g. parsley, basil, thyme, rosemary)
• 1 onion
• 1 clove of garlic
• kitchen twine
• 3 tbsp oil
• 200 ml beef stock (from the jar)
• 150 ml whipping cream
• 1 tbsp dark sauce thickener
• 1 egg yolk
• 500 g fennel (2 large fennel bulbs)
• 2 tbsp olive oil

Instructions

1. 1. Thaw the puff pastry according to the package instructions.
2. 2. Cut a longitudinal pocket into the center of the beef fillet.
3. 3. Season the meat generously with salt and pepper.
4. 4. Finely chop the herbs.
5. 5. Peel the onion and garlic and dice them finely.
6. 6. Heat one tablespoon of oil in a pan.
7. 7. Fry the onion and garlic until golden yellow.
8. 8. Stir the chopped herbs into the onion mixture.
9. 9. Season the herb filling again with salt and pepper.
10. 10. Fill one-third of the herb filling into the pocket of the beef fillet.
11. 11. Tie the fillet together with kitchen twine.
12. 12. Heat some oil in a frying pan.
13. 13. Sear the beef fillet all over.
14. 14. Remove the meat from the pan and let it cool down.
15. 15. Deglaze the pan juices with beef stock.
16. 16. Pour in the cream.
17. 17. Let the sauce simmer for five minutes.
18. 18. Sprinkle in sauce thickener and bring the sauce to a boil.
19. 19. Season the sauce with salt and pepper.
20. 20. Keep the sauce warm.
21. 21. Lay the puff pastry sheets on top of each other.
22. 22. Roll out the puff pastry flat.
23. 23. Remove the kitchen twine from the beef fillet.
24. 24. Brush the fillet with the remaining herbs.
25. 25. Place the fillet on the puff pastry.
26. 26. Brush the edge of the puff pastry with water.
27. 27. Wrap the pastry around the fillet.
28. 28. Press the seams together firmly.
29. 29. Roll out strips from the pastry scraps.
30. 30. Brush the pastry strips with water.
31. 31. Place the strips on the pastry and press them down.
32. 32. Place the fillet on a baking sheet lined with baking paper.
33. 33. Whisk the egg yolk.
34. 34. Brush the pastry with the egg yolk.
35. 35. Preheat the oven to 200 degrees (Gas: Level 3-4, Fan: 180 degrees).
36. 36. Bake the fillet for 40 to 45 minutes.
37. 37. Clean the fennel and rinse it.
38. 38. Slice the fennel.
39. 39. Chop the fennel fronds.
40. 40. Heat olive oil in a pan.
41. 41. Fry the fennel slices for 6 to 8 minutes.
42. 42. Season the fennel with salt and pepper.
43. 43. Let the meat rest for 10 minutes.
44. 44. Slice the meat.
45. 45. Plate the meat together with the fennel.
46. 46. Serve the sauce separately.

Nutrition per serving

• kcal: 847
• Protein: 47 g · Fett/Fat: 60 g · Carbs: 31 g